Pasta Princess’s Penne and Chicken in Pesto Cream Sauce

An almost empty zip lock bag of homemade pesto is staring at me in the freezer.  I’ve used a lot of pesto this year for my favorite pizza – chicken and pesto pizza with cherry tomatoes.  I’m loving this pizza so I thought why not incorporate these ingredients with pasta?  I came up with a winner that I will definitely be making again.  It is quick, easy and absolutely delicious.  Enjoy!

Pasta Princess’s Penne with Chicken and Pesto Sauce

 Ingredients:

• 1 lb penne pasta
• 1 red bell pepper
• 8 oz. mushrooms, sliced
• 1 cup cherry tomatoes halved
• ¼ cup home-made pesto*
• ¼ cup heavy cream
• ¼ cup reserved pasta water
• ¼ cup parmesan cheese
• 2 Grilled boneless chicken breasts

Directions:

Grill chicken

While chicken is grilling cook penne according to directions.  Reserve ¼ cup of pasta water (the starch from the pasta thickens the sauce).

Dice red bell peppers, slice mushrooms and cut grilled chicken into bite size pieces.

Spray a large sauté pan with olive oil and sauté red bell peppers, and tomatoes on medium heat until peppers are tender crisp – approximately 8 minutes.  Add sliced mushrooms and chicken.  Continue to cook another 5 minutes.

Add pesto, heavy cream, reserved pasta water and parmesan cheese.  Cook until heated through.

Serve and enjoy!

 *Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Pesto Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)  Note:  I freeze pesto in an ice-cube tray and then pop them into a zip lock bag.  I had almost a full bag of frozen pesto cubes from my basil this past summer.  It thaws quickly for use!

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